PUMPKIN CHEESECAKE SQUARES
You don't have to choose between pumpkin pie and cheesecake anymore! This recipe for pumpkin cheesecake bars, brings these two favorites together in the most delightful way. A sweet, nutty and crumbly base is filled with the velvety combination of pumpkin, cream cheese and spices and covered with a topping of sweetened sour cream. Throw the whole recipe together a day ahead, it only takes 20 minutes of hands-on time, and you'll be ready for Thanksgiving (or any fall occasion) with a dreamy dessert mashup that's sure to please the crowd!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.
- In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 to 25 minutes or until set and dry in center.
- Meanwhile, in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 26 g, TransFat 1/2 g
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Wajahat Wolf
[email protected]I've never made pumpkin cheesecake before, but this recipe was easy to follow and the cheesecake turned out great!
Jskehd Jsjdhdjdh
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good.
Daphney Lishivha
[email protected]This cheesecake was amazing! The crust was perfectly crispy and the filling was smooth and creamy. I will definitely be making this again.
Jit Kumar
[email protected]The cheesecake was delicious, but it was a bit too dense for my taste. I would have preferred a lighter, fluffier texture.
Imrankhokhar Imrankhokhar
[email protected]I've made this cheesecake several times and it always turns out perfect. It's my favorite pumpkin cheesecake recipe.
Nondumiso Nokubonga
[email protected]This cheesecake was easy to make and turned out great! I would definitely recommend it.
Yaqoob Sagar
[email protected]I made this cheesecake for my family and they all loved it! It was the perfect dessert for our Thanksgiving dinner.
Shereen S Perera
[email protected]This cheesecake was a bit too rich for my taste, but it was still very good.
Ogone Boikanyo
[email protected]This cheesecake was a disappointment. The crust was soggy and the filling was grainy.
Sherri Sheikh
[email protected]I've never been a fan of pumpkin cheesecake, but this recipe changed my mind. It was so delicious and I will definitely be making it again.
Riaz Gul
[email protected]The cheesecake was perfect! The crust was crispy and the filling was creamy and smooth. I will definitely be making this again.
Rttrtt Uttutt
[email protected]This cheesecake was a bit too bland for my taste. I would have liked more pumpkin flavor.
tray street
[email protected]The cheesecake was delicious, but it was a bit too sweet for my taste.
Roshan Dasanayake
[email protected]This cheesecake was easy to make and turned out beautifully. I will definitely be making it again!
Salik Khanal
[email protected]I loved the flavor of this cheesecake, but it was a bit too dense for me. I would have preferred a lighter, fluffier texture.
Itumo Favour EZE
[email protected]The cheesecake was delicious, but the crust was a bit too crumbly for my taste.
Gwokyalya Winnie
[email protected]I've made this cheesecake several times and it always turns out perfect. It's my go-to recipe for pumpkin cheesecake.
Nancy Osei
[email protected]This pumpkin cheesecake was a hit at our Thanksgiving gathering! The crust was perfectly crisp and the filling was smooth and creamy. Everyone loved it!